Jackfruit and bean chilli
Chilli sin carneis a staple meal in most vegan and vegetarian diets. I make it regularly, experimenting with different vegetables. This time I used jackfruit, as its texture is similar to pulled pork. My jackfruit and bean chilli is really yummy, filling, spicy and worth a try! Serve it with rice and a crispy salad.
Ingredients
Method
- Finely chop the onion and garlic. Finely slice the carrot and red pepper.
- Heat 1 tbsp olive oil in a large saucepan and fry the garlic and onion for about five minutes until soft, then add the pepper and carrots and cook for another five minutes.
- Add the dried herbs, chilli flakes and tomato purée. Stir for a minute, then add the tinned tomatoes and cinnamon.
- Drain the beans and jackfruit, then add to the stew. Add some water to the tomato tin, then pour it over the stew. Add more if needed- the veggies should be just covered. Add the stock cube and the maple syrup, then bring to the boil.
- Cook for about 30 minutes until the veggies are tender and the sauce is thick and silky.
- Add the chopped herbs, season to taste then serve.